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Anyone ever braised a cottontail? #5422134 11/15/14 04:08 PM
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Son of a Blitch Offline OP
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Had one at Backstreet Cafe in Houston...one of the best rabbit dishes I've ever had. Guess they boiled it first.
Anyone has experience preparing it like that? Thoughts? Suggestions?


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Re: Anyone ever braised a cottontail? [Re: Son of a Blitch] #5422971 11/16/14 12:39 AM
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I will parboil almost any rabbit in salted water before I fry it or whatever. Unless they are very young, most wild rabbit can be a little tough.

Wild rabbit makes a great substitute for chicken in Coq au Vin. The rabbit is braised in wine with garlic and vegetables. It will take a tough old rabbit (or rooster like the name suggests) and turn it into an awesome feast.


"One cannot be a mediocre squirrel hunter, and at the same time a skillful deer hunter. The two techniques go together." Francis E. Sell
Re: Anyone ever braised a cottontail? [Re: Son of a Blitch] #5428665 11/18/14 04:14 PM
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Palehorse, Tell me more about the parboil process you use. How much salt and how long do you let the rabbit simmer?
Thanks,

Re: Anyone ever braised a cottontail? [Re: Weegs] #5434288 11/21/14 01:05 AM
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Originally Posted By: Weegs
Palehorse, Tell me more about the parboil process you use. How much salt and how long do you let the rabbit simmer?
Thanks,


It's nothing special. Enough salt to make the water about a salty as soup. Simmer the rabbit until it is just tender but not falling off the bone. If it's a younger rabbit, just a few minutes. If it's a big ole tough one, it may take an hour. Add more water as needed to keep the level up. After it's parboiled, then you can batter and fry till golden and it will be not tough at all. The leftover broth can be used as a stock for all kinds of soups and stews.


"One cannot be a mediocre squirrel hunter, and at the same time a skillful deer hunter. The two techniques go together." Francis E. Sell
Re: Anyone ever braised a cottontail? [Re: Palehorse] #5435355 11/21/14 05:25 PM
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Originally Posted By: Palehorse
Originally Posted By: Weegs
Palehorse, Tell me more about the parboil process you use. How much salt and how long do you let the rabbit simmer?
Thanks,


It's nothing special. Enough salt to make the water about a salty as soup. Simmer the rabbit until it is just tender but not falling off the bone. If it's a younger rabbit, just a few minutes. If it's a big ole tough one, it may take an hour. Add more water as needed to keep the level up. After it's parboiled, then you can batter and fry till golden and it will be not tough at all. The leftover broth can be used as a stock for all kinds of soups and stews.


I understand, thanks. Will have to try this on the next rabbit hunt. We had a couple that were just so bloody tough. Parboil it is!

Re: Anyone ever braised a cottontail? [Re: Son of a Blitch] #5436171 11/22/14 01:44 AM
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Palehorse have you ever done this to a jack rabbit?

Re: Anyone ever braised a cottontail? [Re: Son of a Blitch] #5436280 11/22/14 02:48 AM
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No, I haven't. I'd give it a try though.


"One cannot be a mediocre squirrel hunter, and at the same time a skillful deer hunter. The two techniques go together." Francis E. Sell
Re: Anyone ever braised a cottontail? [Re: Son of a Blitch] #5437135 11/22/14 06:44 PM
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I just started going to a friends lease near Abilene and they have tons of jack rabbits so was thinking of popping a couple and trying that out. Those things are huge and tough from what I have read.

Re: Anyone ever braised a cottontail? [Re: Son of a Blitch] #5437494 11/22/14 11:15 PM
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We don't have jack rabbits around here but we have big ole swamp rabbits. Some of those I've had to parboil for almost 2 hours before they were tender. They were still very good to eat though, just took awhile.


"One cannot be a mediocre squirrel hunter, and at the same time a skillful deer hunter. The two techniques go together." Francis E. Sell
Re: Anyone ever braised a cottontail? [Re: Son of a Blitch] #5438442 11/23/14 04:18 PM
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I wouldn't do adult jackrabbit...worms


hold on Newt, we got a runaway
Re: Anyone ever braised a cottontail? [Re: colt45] #5440591 11/24/14 05:51 PM
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Originally Posted By: colt45
I wouldn't do adult jackrabbit...worms

I don't think I would even do a young jackrabbit ... ranchers used to request we kill everyone we saw, we skinned a few, even young ones, full of worms or what my dad used to call a "wolf" which looked like a grub worm, darker in color, under the skin. We quite trying after a couple dozen.


"everyone that lives dies but not everyone who dies lived..."

~PMK~
Re: Anyone ever braised a cottontail? [Re: PMK] #5440878 11/24/14 08:21 PM
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Originally Posted By: PMK
Originally Posted By: colt45
I wouldn't do adult jackrabbit...worms

I don't think I would even do a young jackrabbit ... ranchers used to request we kill everyone we saw, we skinned a few, even young ones, full of worms or what my dad used to call a "wolf" which looked like a grub worm, darker in color, under the skin. We quite trying after a couple dozen.


Those are botfly larva. All rabbits get them. Squirrels too. I've heard that it doesn't effect the meat but I'm not eating them like that. I read that those larva were a delicacy to Native Americans. They would just eat them raw as they skinned the rabbit. Not me.

You do need to be careful of tularemia. Wear gloves when cleaning and wash yourself and equipment well. Look for whitish streaks on the liver. If it looks bad, bury the carcass and the gloves you handled it with. Be sure to cook them well too.

Bon appetit!


"One cannot be a mediocre squirrel hunter, and at the same time a skillful deer hunter. The two techniques go together." Francis E. Sell
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